Nuggets of sausage and hearty beans are baked with pasta and tomato sauce. Serve with a Caesar salad or sliced tomatoes.
1/2 to 3/4 pound penne
1 pound bulk Sweet Italian Sausage, Luganega, or purchased sausage
1 medium onion, chopped
3 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 (28-ounce) can diced tomatoes, drained
2 tablespoons tomato paste
1 (15-ounce) can kidney beans, drained and rinsed
Salt and freshly ground black pepper to taste
1/2 cup freshly grated Parmesan
1/4 cup chopped fresh parsley
1 cup grated fontina or provolone
1. Preheat the oven to 400°F, and grease a 9 x 13-inch baking pan. Bring a large pot of salted water to a boil. Boil pasta according to package directions until al dente. Drain, and place pasta in the prepared pan.
2. Heat a large skillet over medium-high heat. Add sausage, breaking up lumps with a fork, and brown well. Remove sausage from the skillet with a slotted spoon, discard all but 2 tablespoons of grease, and set aside.
3. Heat the skillet again, and add onion and garlic. Cook, stirring frequently, for 3 minutes, or until onion is translucent. Add oregano and thyme, and cook 1 minute, stirring constantly. Add tomatoes, tomato paste, kidney beans, and simmer 5 minutes. Season to taste with salt and pepper. Stir in Parmesan and parsley, and stir mixture into pasta.
4. Cover the pan with aluminum foil, and bake for 15 minutes. Uncover the pan, sprinkle with fontina, and bake for an additional 15 minutes, or until bubbly and cheese melts. Serve immediately.
Note: The dish can be prepared for baking up to 2 days in advance and refrigerated, tightly covered. Add 10 minutes to the covered baking if chilled.